Wednesday, April 20, 2011

Chicken Tortilla Bake

I know I posted my menu the other day, but now I need to change it all up. J's birthday is tomorrow, so I needed to make his new favorite tacos. Then I forgot that Sunday is Easter and we now have some really fun plans! We are going to the Hollywood Bowl where one of the big churches in LA, Bel Air Presbyterian, puts on a big Easter show at the Bowl. You can bring brunch and it is open seating. Meg and Will are going, so we will go with them and their group. J is working a night show and won't be home for dinner so, Em is coming over tonight to watch Idol, so of course I have an excuse to make my new favorite pizza!! Now I have to go finish my grocery list and get to the store, so much to do today!!

Loved this dinner, it was very easy. But I think it actually tasted better the next day after all the flavors melded together!

Chicken Tortilla Bake
1 cup roteissere chicken
2 cups tortilla chips, crushed
2 chipotle peppers
1 Tbsp oil
1 shallot, minced
1 clove garlic, minced
1 tomato, diced
1 cup chicken broth
3/4 cups sharp cheddar cheese
2 Tbsp cilantro

Crush chips
Chop shallot, garlic and chipotle peppers
Add shallot, garlic and peppers to skillet with 1 Tbsp of oil. Cook for 2 mins.
Add chicken broth and bring to a simmer.
Add HALF of the tortilla chips. Stir.
Add chicken to pan and cook for 5 mins.
Chop tomato and cilantro
Add tomato, HALF of the cilantro and HALF of the cheese to pan.
Stir.
Top with the remaining chips
and the rest of the cheese.
Place under the broiler for about 4 minutes, or until cheese is bubbly.
Top with the rest of the cilantro. Cut into "pie" slices and serve.

This was even better the next day when all the flavors melded together, yum!

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